8 oz (225g) whole pine kernels
4 oz (100g) shelled almonds
4 oz (100g) chopped mixed nuts
1 oz (25g) peppercorns
1 hare
2 eggs, beaten
A pinch of rue, pepper
1 small, chopped onion
4 oz (100g) stoned dates
1 tsp (5ml) anchovy essence
2 tbsp (30ml) spiced wine

Mix together the pine kernels, almonds, chopped mixed nuts, peppercorns and the chopped giblets of the hare.

Bind this mixture with the eggs and use it to stuff the hare.

Wrap the hare in baking foil and roast in the oven at gas mark 5, 375t (190°c) for 1-1½ hours until tender.

For the sauce, put the rue, pepper, chopped onion, dates, anchovy essence, spiced wine and the juices from the roast hare in a saucepan.

Let this boil gently until thickened, then pour over the hare.